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- Dish type
- Side dish
Just a simple tasty stir fry sauce. You can pretty much add any vegetables you like!
Yorkshire, England, UK
261 people made this
- 1 tablespoon honey
- 3 tablespoons soy sauce
- 3cm piece fresh root ginger, very finely chopped or blended
- 2 cloves garlic, very finely chopped or blended with the ginger
MethodPrep:5min ›Ready in:5min
- Stir fry your meat of choice, add your vegetables and noodles of choice and then add the above ingredients for a delicious stir fry sauce.
Some good stir fry vegetables to try adding to your mixture are:
Red or green cabbage (or both)
Thinly sliced carrots
Sliced water chestnuts
Peppers (all colours)
Reviews & ratingsAverage global rating:(9)
Reviews in English (8)
Fantastic and v easy-05 Aug 2013
Having cooked this stir fry recipe I found it very easy being it's the 1st time I have cooked a stir fry . Was lovely-18 Feb 2015
We Loved it, Thank You-19 Feb 2015
Real Chinese All Purpose Stir Fry Sauce (Charlie!)
This is my secret weapon for seriously fast midweek meals: My Authentic Chinese All Purpose Stir Fry Sauce. It takes minutes to make and can be stored in the fridge for weeks. It has plenty of flavour just used plain but also fantastic with extra flavourings added.
My Stir Fry Sauce is sensational used for both stir fries and stir fried noodles. This recipe is a keeper!
How to Use a Stir-Fry Sauce
Making a stir-fry is simple, and the best part is it’s customizable too! Once you’ve selected your ingredients and give them a quick saute in a wok or large pan, it’s time to add the sauce.
This sauce has a combination of umami flavors and a touch of natural sweetness from honey to balance the flavors. The key to adding body and glossiness is to use a little bit of thickening agent, like cornstarch or arrowroot powder, which is whisked right into the mixture. The stir-fry sauce should be added to the hot pan at the very end of cooking and brought to a boil. The elevated temperatures allow the starches to swell and instantly thicken the liquid in under a minute. That’s it!
This easy stir-fry sauce recipe makes about 1 cup, plenty to add to about one pound of protein or four cups of vegetables. You can add as much of the sauce as you like, or save half for another meal later in the week. Just make sure to shake or whisk before cooking as the cornstarch will settle to the bottom of the container over time. This sauce is also great to use for noodles like chow mein or lo mein.
More Chinese recipes
17 Easy Stir-Fry Recipes Perfect for Beginner Cooks
In my kitchen, olive oil is an every dish ingredient. It’s drizzled over salads, poured over noodles and dipped into by hunks of bread as a side dish. But my secondary culinary obsession would have to be inspired by Chinese stir-fry. It’s simple. It’s quick. And it has become a great way to boost my veggie intake while frying in olive oil’s silky rich flavor. All you need is a wok and high heat.
But EVOO isn’t the only stir-fry staple. This recipe roundup will show you how to experiment with smooth avocado oil, sweet coconut oil and others as alternatives. Because playing with fresh frying flavors is simply more fun. And you could use a little culinary excitement. Couldn’t we all?
Rich in monounsaturated, omega-6 and omega-3 fatty acids (aka really good sh*t for your heart and rest of your body), olive oil boasts a bolder flavor and makes its mark as the backbone of the Mediterranean diet.
Balsamic Eggplant Stir-Fry with Asparagus and Sun Dried Tomatoes
Tired of seeing those posts from your friends studying abroad lounging on some gorgeous Mediterranean sea shore? Resort to stir-frying your feelings. This recipe reaches down to its cooking oil’s roots with a tour d’Italia. Balsamic and sun dried tomatoes bring bright, tart flavors that saturate the eggplant and play up the asparagus’ naturally mild earthiness.
Mushroom Chicken Stir-Fry
The simplest of the simple. This mushroom chicken stir-fry relies on a mini marinade to marry the flavors of soy, garlic and a touch of sugar. So go ahead, quell your craving and curl up with a hearty bowl of stir-fried goodness.
Lemon Basil Ramen Stir-Fry with Brussels Sprouts
Ever wonder what ramen would taste like if a sketchy packet of powder protein “flavor” wasn’t the only seasoning? Wonder no more. This dish upgrades old-school packaged ramen with sweet Brussels sprouts and tart lemon. Top with feta cheese and relish in your new found ramen appreciation.
15-Minute Vegetarian Stir-Fry
Photo by Megan Prendergast
Trust me. I know how enticing the takeout menu can be when moving from your couch to cook sounds like running the length of a marathon (or at least the same distance you should have walked this morning for your 8 am). But a delicious, healthy, veggie-filled meal is only 15 minutes away with this recipe. Somebody got time for that. That somebody is you.
Chicken and Broccoli Stir-Fry with Sage and Portobello
Earthy sage and stocky portobello make this dish unique drawing on traditionally fall flavors with a refreshing stir-fry twist. Rice wine vinegar is the secret ingredient lightly livening an otherwise hearty dish. I make this one when all I want out of a rainy afternoon is a warm bowl of stir-fry and the softest blanket I can steal from my roommate’s collection. #ProTip: It’s not stealing, per-say, if you offer to share.
Darling of the vegan baking scene, coconut oil is akin to the consistency of lard in its solid form. But as a liquid, it’s light and silky smooth providing a unique nutty base for several stir-fried dishes. The jury is still out on the health benefits for this one, but in moderation (you only need about a teaspoon or tablespoon to get the ball rolling for any of these recipes) virgin coconut oil is a unique tropical-esque alternative to other high heat cooking oils.
2-Step Teriyaki Ginger Chicken
Traditional teriyaki sauce is goop city, amirite? It’s thick, oversaturated with sodium and basically masks the flavor of anything and everything else in your dish. No more. This teriyaki recipe calls for a much lighter take on the tangy sauce with the addition of potent ginger to offset its flavor. Sophisticated stir-fry baby steps, here we come.
Sesame Ginger Chicken with Pineapple, Broccoli and Cilantro
Yes, I’m 100% serious. You can avoid washing dishes today and eat out of a freaking pineapple. Sweet and sour chicken never looked or tasted so good as when you made it yourself. Fresh, tangy pineapple is fried in coconut oil with sweet honey and served with chicken and broccoli to soak in all that glorious tropical stir-fry flavor. Sesame and ginger add dimension to the flavors mellowing that super sweet honey/pineapple pairing.
#SpoonTip: Recommended pairings include tropical cocktails sipped out of fresh coconut of course.
Chocolate Peanut Butter Chip Ice Cream Sandwiches with Cinnamon Apple Cores
Stir-fry is not only for dinner. Applying the same technique of frying fresh ingredients in a small amount of oil at high heat can make for some killer dessert recipes as well, like an ice cream sandwich with a cinnamon apple core. This way, you are more in control of your sugar intake as well. And the gummy consistency of the core tastes like a caramel-like surprise for the inside of your sandwich. Feel free to mix and match the cookie and ice cream flavors as well.
Berry Coconut Oil Stir Fry Sauce
Rice pudding is one of the most versatile desserts in that it provides somewhat of a blank canvas for additional flavors. This simple-to-make sauce provides a complex flavor combination including parsley, goat cheese, grapes and raspberries. Together, it just works and develops a semi-sweet and tangy concoction that can be drizzled over cheesecakes and other desserts as well.
Lemon Raspberry Strudel with Banana and Sage Ricotta Cream
Sweet and savory, these crescent roll bites can be enjoyed for breakfast, lunch, dinner and every snack in-between. Sage brings a rounded earthiness that compliments mellow banana and creamy ricotta cheese. They’re so easy to make, the pan and oven do most of the work for you. Make extra and save some in the fridge for tomorrow. Enjoy them warm for the best flavor.
High in vitamin E (great for your immune system and skin) and hailed as the healthy fat of choice for our avocado-obsessed generation, avocado oil is the new kid on the block for cooking, cleansing and nourishing your entire body. You’ve seen the fruit (yes, it’s a fruit) star in many an intriguing YouTube video but it’s time it made its way back to the kitchen. This oil handles high heat frying well without overpowering the other flavors of your stir fry making for the perfect cooking tool in many recipes like these.
Red Wine Chickpea Stir-Fry
More wine please. No really, we need more wine. This dish is a tart twist on your packaged ramen pulling on flavors of the Mediterranean like Kalamata olives and whole chickpeas traditionally used to make hummus. It’s like a staycation on a plate taking you to all those places everyone studying abroad always raves about. Taste the travel without leaving your kitchen. Now that’s a staycation I can get behind.
Thai Peanut Ramen Stir-Fry with Shrimp and Tofu
The new way to PB&J, this ramen revamping recipe is inspired by Thai peanut sauce. It’s a mellow recipe that lets the peanut butter shine and upgrades your traditional ramen cup-o-noodle with a fried egg topping. #Classy
Avocado Steak Pesto Stir-Fry with Lemon Zucchini and Tomatoes
Steak, avocado and lemon are a trifecta of perfection in this pesto-inspired dish. It sounds like something you’d find on a fancy-AF restaurant menu, but it really only takes one pot and 2 steps. So now you can impress that cute girl from Speech Communications with more than your ability to smooth talk her into a coffee date. #LevelUp man, level up.
The lowest in saturated fats, canola oil offers heart-healthy benefits, much like olive oil, rich in monounsaturated fats. It’s high ALA (an acid compared to omega-3 fatty acids found in fish) make it one of the most intriguing for nutrition researchers.
Pork Noodle Stir-Fry
This delicious pork stir-fry is on the traditional side of flavors with oyster and soy sauce providing a tangy sweet base. Whip this one out when you’re looking to use up your fresh vegetables and craving an Asian creation without the delivery charge.
These next recipes utilize various stir fry sauces that can be found at your local grocer in a wide variety including ginger, sesame and more. The sauces bring most of the flavor and do most of the work for you. So test them out if combining spices just isn’t your forte.
Easy College Chicken Stir-Fry
Just 5 ingredients make this dish one of the easiest in the whole roundup. But that doesn’t mean it skimps out on flavor. Sweet and sour sauce and Sriracha combine for a familar punch of tasty sweet spice.
Thai Basil Beef Stir-Fry 3 Ways
Why do basil beef one way when you can try three? Transform your Thai basil beef into lettuce wraps, noodles and even hand pies with these recipes. Again, the sauce comes in clutch providing most of your flavor letting you play with presentation and texture instead of testing for the perfect spice combination.
Vegetable Stir-Fry with Tofu and Sesame Ginger Sauce
Light and healthy doesn’t have to be boring, especially if the recipe calls for tangy sesame ginger sauce like this one. It’s earthy. It’s simple. It means you just have to toss it together and watch it cook. We believe in your cooking prowess. Now show your roomies or a special someone what you can whip up with your wok.
2 tablespoons cornstarch
1/4 cup light or dark brown sugar, packed
1/4 teaspoon ground ginger
2 cloves garlic, minced
1/2 cup soy sauce
1/4 cup white vinegar
1/2 cup water
1 1/2 cup beef broth or chicken broth, depending on what you are cooking
To make the sauce, simply combine all ingredients in a blender or simply shake in a covered jar until well mixed.
To use: add sauce (amount as desired) towards the end of the cooking time in your stir fry dish. Bring to a boil for one minute until the sauce thickens.
The sauce will keep in the refrigerator for 2 weeks. Just shake well before using in a recipe because the cornstarch may settle to the bottom.
Easy Stir Fry Sauce Recipe (Paleo, Gluten Free, Keto)
When it comes to getting dinner on the table quickly, a go-to easy stir fry sauce recipe is a game changer.
My version has only 6 ingredients and 2 of those are optional – doesn't get much easier than that!
This stir fry sauce is Paleo and Gluten Free and also works for Keto if you leave out the optional honey.
After a lot of experimenting, this is my go-to stir fry sauce recipe because it comes together super quickly and only contains simple ingredients you likely already have. Double win!
It also works for any protein. You can use this sauce for simple stir fry veggies or with shrimp, chicken, steak or whatever else you think of!
Here are some of my favorite combos to try out with this healthy stir fry sauce:
- Chinese Pork Stir Fry: Pork loin, bell peppers, & bok choy
- Beef (or chicken!) and Broccoli: beef, broccoli, & onions
- Shrimp Stir Fry w/ Snow Peas: Shrimp, snow peas, & red bell pepper strips
- Veggie Stir Fry: Carrots, snow peas, broccoli, and almonds
These are some of my favorite combinations but get creative! I love making a stir fry to use up any odds and ends I have in the fridge – it's a great strategy for reducing food waste!
If you give this easy stir fry sauce recipe a try, let me know how you like it in the comments below!
How to Make Zucchini Stir Fry – Step by Step
- First, whisk all of sauce ingredients together in a small bowl or liquid measuring cup.
- Then, in a large pan/skillet on LOW to MEDIUM heat with oil saute carrots for about 2-3 minutes.
- Add mushrooms and zucchinis. Saute for another 8-10 minutes until vegetables are soft enough to stick a fork through.
- Pour sauce into vegetables and cook for 1 additional minute – for sauce to thicken and heat up. Serve immediately over rice or quinoa!
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How to Use Stir-Fry Sauce
The other thing I recently realized about this sauce (thanks in part to B’s picky eater habits) was that it is just SO versatile.
The sauce is so great for stir-fry dishes of all kinds, including (but DEFINITELY not limited to):
Rice or noodles. I do enjoy a good rice-based stir fry, but B is staunchly on the noodle side of this debate.
As far as noodle varieties go, we’re Team Udon all the way (currently obsessed with these). But you can also use rice noodles or overcooked spaghetti (in a pinch).
Fresh OR frozen veg. One bag stir-fry veg mix. This sauce. Noodles. Heaven.
This sauce goes well with ALL types of veg, so you can really customize your meal. We’ve found one batch of this sauce works best with 3 – 4 cups fresh mixed veg or one 16-oz bag of the frozen stir-fry mix blend.
You can also forgo the veg completely and just make a big old batch of sloppy, slurpy, saucy noodles.
ALL the vegan meats. Our favorites are our Sweet Chili Tofu Cutlets or soy curls. Just throw ‘em in a minute or two before the sauce, after the veg has cooked a bit.
Bonus Points: You can even cook this stir fry sauce down to thicken it for a delicious dumplin’-dippin’ sauce!
I serve my Chicken Stir Fry over rice. I prefer Basmati rice but I’m not opposed to short grain white rice or brown rice. If you’re feeling fancy, you can even whip up a fried rice to serve with your stir fry. For those counting carbs, opt for riced cauliflower or quinoa.
It’s also a real treat served over rice noodles. To pack this meal with serious veggie power, you can also serve it over zoodles. Then, top it with green onions, sesame seeds and red pepper flake!